- 2 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 tbsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 2 tbsp brown sugar
- pinch cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- pinch five-spice powder
- 4 thin-cut pork loin steaks
- 1 carrot, sliced into matchsticks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 lime, juiced
The same shape, but smaller than…
- pinch golden caster sugar
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- ½ cucumber, cut into matchsticks
- 16 soft lettuce leaves (we used Butterhead lettuce)
Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…
- sweet chilli sauce, to serve
Make the marinade by mixing the soy with the honey, brown sugar, spices and 1 tbsp water. Put the pork in a shallow bowl, pour the marinade over, turning to make sure the steaks are well coated, then leave to marinate for at least 30 mins.
Mix the carrot with the lime juice and caster sugar. Brush a piece of foil with oil and line the grill pan. Grill the pork steaks (or griddle if you prefer) for 4 mins each side. Keep an eye on them in case the sugar in the marinade starts to blacken. When cooked, cut the pork into strips.
Put the lettuce leaves out on a board and divide the pork between them. Add some carrot and cucumber, then fold in both ends of the lettuce leaf and roll up from one side to contain the filling. Serve with sweet chilli sauce, if you like.